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My Creamy Vegetable Soup is So Good!
There’s something about a big pot of creamy vegetable soup that feels so good, especially on those days when you want something comforting but still packed with good-for-you ingredients. This recipe has been my go-to for when I want to clean out the veggie drawer or just need something cozy that doesn’t take all day to make. It’s filled with simple ingredients like carrots, potatoes, and peas, but it’s the creaminess that really brings it all together.
I love how adaptable this vegetable soup is to make it with any vegetables you have on hand. You can blend it as smooth or as chunky as you like, and adding a little plant-based milk makes it feel extra creamy without being too heavy. Serve it with a sprinkle of fresh parsley and some crusty bread on the side.
Recipe Video Tutorial
Ingredients You’ll Need
- Onions, celery and carrots: I start so many of my soup recipes with this trio of vegetables, otherwise known as mirepoix. You can skip the carrots or celery, but I wouldn’t skip the onions. You can also swap the carrots and celery with other root vegetables like parsnips or fennel but the flavor will change.
- Spices: Dried thyme, salt and pepper. If you don’t have dried thyme, you can substitute it with dried rosemary or oregano or Italian seasoning. For even more flavor, you can substitute the 2 teaspoons dried thyme with 2 tablespoons fresh thyme.
- Garlic: Two fresh minced garlic give it so much flavor, but if you’re out of time, you can sub that for 1 teaspoon of garlic powder.
- Potatoes: I use Yukon gold potatoes because they have a buttery, creamy flavor and they tend to hold their shape well when cooked. You can use other potatoes though.
- Frozen Vegetables: After pureeing the soup, I add frozen peas and frozen corn to so that the soup is not completed blended but has some bite to it. Any frozen vegetables, like frozen green beans, cauliflower or broccoli will work.
- Vegetable broth: For the liquid base of the soup, but you can substitute chicken broth or beef broth if you are not vegetarian.
- Milk: To keep the recipe vegan, I opt for unsweetened almond milk. However any plant based milk or regular milk will work. To make it even more rich and creamy, you can also use heavy cream.
Popular Additions
- Add tomatoes. Try tossing a 15-ounce can of chopped tomatoes in with the broth for a touch of acidity. The color of the soup will change though.
- Stir in greens. Add a few handfuls of kale or baby spinach in the final steps. If you are using kale, add it in with peas and corn. Save fast-cooking baby spinach for the last few minutes.
- Blend in some sour cream. To make it extra creamy, you can add up to ¼ cup of room temperature sour cream. I recommend blending it when you’re blending everything together. Or you can just stir it in at the end or dollop it for serving.
How to Make Creamy Vegetable Soup
My Best Creamy Vegetable Soup Tips
- Cut your vegetables into small pieces, especially the carrots. It doesn’t matter if they’re round or square, but big chunks will take longer to cook and not yield as much flavor.
- Don’t peel the potatoes. To save time and add even more nutrients, don’t bother peeling the potatoes. The skins will add richness and texture to the soup, along with extra health benefits.
- Add a little salt during each step. This helps flavor every part of the dish. But don’t overdo it! You can add more salt at the end but it’s difficult to get rid of too much salt without diluting the vegetable soup’s creaminess.
- Sauté the onions, carrot, and celery at a medium temperature. Don’t be tempted to use a higher temperature to speed up the process. A lower temp brings out the sweetness and flavor of this mirepoix mix—and it’s still a relatively quick vegetable soup to make!
What to Serve
Recipe Help & FAQs
Transfer any soup leftover to an airtight container and place it in the fridge. The soup should last in the fridge for around 4 to 5 days, as long as it’s stored properly.
For reheating, use a pot on the stove over medium heat until it’s warmed through. If you’re in a hurry or reheating just one serving, just use the microwave. Just give it a stir every minute or so to make sure it heats evenly.
I don’t think it’s the best soup for freezing especially because of the milk in there. Plus the pureed potatoes and what would be twice-frozen vegetables will lose some of their texture.
If your soup is too thick, add some more liquid—either your plant milk of choice or vegetable broth. If it’s too thin, let it simmer uncovered a while longer. You can also add a thickening agent like cornstarch, flour, or arrowroot powder to thicken it up.
Try a splash of vinegar or a squeeze of lemon juice at the end of cooking to bring out the flavors, celery salt to add depth, or red pepper flakes for a little heat.
More Vegan Soup Recipes:
- Cabbage Soup
- Roasted Pumpkin Soup
- 5-Ingredient Tomato Soup
- Creamy Asparagus Soup
- Crushed Lentil Soup
- Corn Chowder
- Roasted Tomato Soup
If you try this Creamy Vegetable Soup recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Creamy Vegetable Soup Recipe
Video
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 celery stalks sliced
- 2 large carrots sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 Yukon Gold potatoes diced (3-4 cups chopped)
- 2 teaspoons dried thyme
- 2 garlic cloves minced
- 1 quart low-sodium vegetable broth
- 1 ½ cups peas frozen
- 1 ½ cups corn frozen
- 1 cup plant-based milk or cow milk
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
- Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
- Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.
- Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.
- Serve with fresh parsley and crusty bread, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
What an amazing easy soup. I’d just put one teaspoon of thyme next time but really really fabulous
So happy you liked it, Elsie!! Thanks!
This was delicious! I needed a recipe for vegetable soup that didn’t have tomatoes in it and this really worked out great.
Yay, so glad you loved it!! Thanks!
So simple, so delicious! My family and I loved it! Great meatless option 🙂
Aww, so glad you and your family loved it! Thanks!!
Loved this recipe!! ❤️
Yay, I’m so glad! Thanks!!